Dilmah Real High Tea

Chicken Leg with Portuguese Sausage

Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014

10pcs chicken leg
200g Portuguese sausage
50g onion

5pcs garlic
0.5pc onion
1tbs chili pepper powder
1tps tomato paste
Rosemary, few sprigs
1tps peanut paste
1tps coconut milk
1g salt
2g sugar
300ml chicken soup

Slice the chicken leg and put the sausage with onion and then bake at 200 degrees for 10 minutes.
Make the sauce by mixing the above ingredients.

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